Description
A vibrant, savory-sweet dish featuring roasted sweet potatoes stuffed with creamy whipped feta, tart cranberries, and crunchy honey-glazed pecans.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes
- 1 cup feta cheese, crumbled
- 1/4 cup Greek yogurt
- 1 tablespoon olive oil
- 1/2 cup dried cranberries
- 1/2 cup pecans
- 2 tablespoons honey
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Wash sweet potatoes, pierce with a fork, and roast on a baking sheet for 45-50 minutes until tender.
- While potatoes roast, combine feta and Greek yogurt in a food processor and blend until smooth and whipped. Set aside.
- In a small skillet over medium heat, toast pecans for 3-4 minutes. Add honey and stir until coated and sticky. Remove from heat and let cool.
- Once sweet potatoes are cooked, slice each in half lengthwise and gently fluff the flesh with a fork. Drizzle with olive oil and season with salt and pepper.
- Spoon whipped feta over each sweet potato half. Top with dried cranberries, honeyed pecans, and a sprinkle of fresh thyme. Serve warm.
Notes
You can customize the seasonings to taste.